Abstract

The forms of organization for the quality of pastry products have exceeded the point of investigation, of checking the conformity with the specifications (standards, norms).The microbial factors that can influence the quality of pastry products can be generated by microorganisms (bacteria, mould, yeasts, viruses) and pest. This paper aims to analyse comparatively the number of microorganisms starting from flour, which is the raw material, to the finite product, which are bread and pastry. From the analysis of the data, we observe an extremely important decrease of mezophil aerobe germs in the finite samples bread, bread sticks,comparatively with the number of these germs in the flour.

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